Banana (Nendra pazham) -- 6 nos (more ripen with black skin)
Sugar -- 1 ½ cup
Ghee -- ½ cup
Cardamom -- 4 to 5
MethodPeel the bananas chop them into thin slices then grind into fine paste. Then add this into thick bottom kadai, add 2 tbsp of ghee and sugar. Stir continuously till it becomes thick add remaining ghee and cardamom powder to it while stirring. Grease one plate with ghee (for checking pour some on the plate, if it does not stick to your finger the halwa is ready) then pour the mixture in the plate then pour 1 or 2 tsp of ghee above the mixture and spread evenly with a spatula and let it cool for 2 to 3 hours in room temperature.
After cooling cut in required shapes and store in air tight containers. Can be kept for 15 days to one month.